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A good knife.
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Jan 5, 2023 20:03
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For making your skin you should be using the friction of your working surface. I lost some other poo poo in translation, but you should do a bench rest before doing final shaping and don't score in your proofing container.
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Jan 12, 2023 14:03
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You should do a pre-shape. After it comes out of the bulk bowl, ball it and cover for 15 to a half hour. Longer the shorter your bulk ferment is. Pre-shape will be done when it flattens out a bit. An indication that you have proper gluten formation will be a Frisbee profile on the dough near your surface. The Frisbee like shape is a good indication all around of happy fermentation. You'll see it on preferments, bulk, pre shaping, and depending on your container, final. If you just want to avoid a discrete pre shaping step you should be doing stretch and folds throughout and preshape on the last. This is only a shortcut for single yield batches. It's needed for good tension.
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Jan 12, 2023 18:21
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Arsenic Lupin posted:I'm not sure I understand what you mean by a Frisbee shape. I mean, Frisbees are round, but there's got to be more, right? (_____) vs /_____\ Left is desired. The similar rounded structure that "isn't flat" you'll see when fermentation is going well and not past its peak.
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Jan 14, 2023 19:15
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Are you taking the water out?
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Jan 25, 2023 19:18
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Those bursts with scoring usually imply an underproof or too shallow if a score. Probably under with your tight crumb?
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Feb 14, 2023 20:43
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Salt is broadly only pitched with the yeast or sometimes after when forming for bulk. Don't put it in preferments, it retards, unless you need to retard it due to schedule.
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Feb 15, 2023 13:33
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All else being equal the one below is a little under fermented Crust color backs this up, slightly darker on top.
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Feb 20, 2023 13:58
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The top is technically better because of no tearing. I assume you are double batching? Are you ensuring an even weight when splitting? E- lmao I answered earlier as well but differently. You're really looking for perfection and I applaud it. Submarine Sandpaper fucked around with this message at 01:11 on Feb 25, 2023 |
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Feb 25, 2023 01:08
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Rocko Bonaparte posted:I thought the tearing was preferred now. I think the idea of the ear and all that is it shows visually that you did everything right. I don't know how much one could sabotage the process to get an ear and have a an especially lovely bread without replacing the flour with chalk or something. For the bold, under proofing. That's why I called it out originally, plus a not as even color. You can force an ear by changing the angle of the score and using a lame for a curved blade helps with this. i.e, an early 2016 experiment when I was adjusting variables a lot 
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Feb 26, 2023 14:44
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Nah, they're not. I think bagels need to be approached like baguettes in that you should have a sponge as well. With pure culture the dough gets too lose to handle the boil.
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Mar 2, 2023 03:01
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You'll eventually be able to handle wetter doughs like magic with practice. Keep it at. Other goon, you probably need to ferment more.
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Mar 25, 2023 15:50
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Nah not really. It can, I suppose, cause issue starting a starter, but that's definitely a NYT "unprocessed non GMO is best" that doesn't really have bearing in reality.
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Apr 3, 2023 20:36
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I think there's some variables that are being ignored. Bacteria outcompete yeast at lower Temps, so the starter itself, all things being considered, will be more sour with a long ferment in the fridge. You probably needed to wait longer. As always what ratio etc etc and you'll eventually get the mjcrobs to adjust a bit. I dislike using a non active starter since you can always use a longer bulk or final ferment to get the more sour flavor. The extra acid and whatever else may exist if you allow it to hooch or get real funky will inhibit gluten formation and such.
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Apr 15, 2023 18:56
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2.5 is fine
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May 1, 2023 00:33
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Are you weighing? 1 cup of flour is about 125g or about half the density of water. You'll easily get +/- 25 grams a cup.
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May 2, 2023 21:43
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You're over thinking. I usually just put some discard in a smaller mason jar or delitainer and fork it.
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Jun 19, 2023 14:59
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Rocko Bonaparte posted:Yeah I am down with YouTube's Bread Winnie the Pooh. I am considering rings too because I can launch them from a peel into a WFO. It just depends on the dough. I found out the ones my wife really liked were considered as pain au lait and I have to look up how unruly they are. Rings are for making big Mac burgs without having to sacrifice two
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Aug 13, 2023 14:24
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Rocko Bonaparte posted:Would that depend on how much dough you slap in a ring? Well, yeah, but they're a solution that prevents too wide of a bun with that much dough
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Aug 17, 2023 00:12
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There is a difference between pro and artisan speeds which sucks. The latter is faster to try and compensate for the weaker motor
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Oct 1, 2023 18:25
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When? I'm afraid you'll have to knead it. It can take a lot of effort to get water incorporated and if it's already fermented you do not want to knead it.
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Oct 1, 2023 19:59
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More hydration may be needed. You'll have a more dense crumb.
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Nov 13, 2023 14:31
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I can't find a recipe but I've had some with, I think, using the method of melting the bigger and drip pouring that into very cold milk/cream or whatever to get it small. They were good, grater may be better.
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Dec 10, 2023 15:34
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Idk if you're Phoenix or something but really only 110+ should be killing the yeast
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Dec 21, 2023 19:13
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What percent of salt are you using
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Dec 22, 2023 19:31
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tokin opposition posted:Who's got two thumbs and got a stand mixer for Xmas? This gal. If it's a KA be sure to scrape down and rotate the dough if it doesn't ride
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Dec 26, 2023 03:14
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2 tables of yeast for 300g of flour is like 10 percent
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Jan 5, 2024 13:37
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If you are confident in your shaping and gluten you are also just describing an overferment. There's a good bit of energy that keeps going once you fridge it. The fridge is intended to make the cutting easier compared to a room temp. An easier release too.
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Jan 11, 2024 00:54
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that's highly variable depending on which salt
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Feb 16, 2024 16:53
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Can you post the recipes
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Mar 26, 2024 23:14
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| # ¿ May 15, 2024 21:52 |
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So babish is basically the Reinhart recipe I like, DMP instead of honey is the difference there, but malt will help more than honey for color and the overnight. Otherwise how well did they float? If they were dense, likely under fermented. You don't get much more from the overnight vs a little more bulk time. /e- i should add I don't go to youtube, it's sorta a horrible medium and all the loving ads Submarine Sandpaper fucked around with this message at 18:34 on Mar 27, 2024 |
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Mar 26, 2024 23:44
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